Nutritional Facts

Directions

Place apricots and water in a bowl; soak overnight. In a saucepan, place apricots, soaking liquid and sugar. Simmer until apricots are transparent. Cool; drain and set aside. Place flour in a bowl; cut in butter until mixture resembles coarse crumbs. Dissolve yeast in water; add to crumb mixture along with sugar, salt, eggs and cardamom. Beat until smooth (dough will be soft and sticky). Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. On a floured surface or pastry cloth, knead dough for 2 minutes. Divide into three portions; roll each in a 9-in. circle. Place each in a greased 9-in. round baking pan. Let rise until doubled, about 1-1/4 hours. Place apricots on top of dough. Combine cinnamon and sugar; sprinkle over apricots. Bake at 350° for 25-30 minutes. Cool on wire racks.Yield: 3 kuchens (about 24 servings).

Originally published as Apricot Kuchen in Grandma's Great Desserts Cookbook
1992, p43